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Methi Matar Malai
With its stir-fried cashew nuts, onion and aromatic Indian spices based creamy gravy, this popular north Indian curry of fresh green peas, fenugreek leaves and milk cream is simply irresistible. Methi Matar Malai tastes mild sweet and has white gravy instead of usual red or green gravies found in classic curries like paneer butter masala and palak paneer. Since fresh fenugreek leaves and fresh green peas are generally available in cold wintery season, it’s a right season to prepare this curry and enjoy the flavor of the season. However, frozen green peas are easily available all through the year and you can prepare it anytime you want to. This step by step photo recipe of Methi matar malai doesn’t require lengthy process, can be prepared in less than 30 minutes and enjoyed with butter kulcha or layered lachha paratha.
1½ cups Green Peas (fresh or frozen)
2 cups chopped Fenugreek Leaves (methi bhaji)
1 Green Cardamom
1-inch piece of Cinnamon
1 medium Onion, chopped
2-3 cloves of Garlic, chopped
1/2 inch piece of Ginger, chopped
1 Green Chilli (or to taste), chopped
2 tablespoons Cashew Nuts (or blanched almonds)
3 tablespoons Fresh Cream
1/2 cup Milk
1/2 cup Water
Salt to taste
1½ teaspoon + 3 teaspoons Oil
Note: For this recipe, we used frozen green peas. If you are using fresh green peas then boil them in salted water until soft. If you are using frozen green peas then you can use them directly without cooking as mentioned in this methi matar malai recipe.
  1. Heat 1½ teaspoons oil in a pan (or kadai) over medium flame. Add cardamom, a small piece of cinnamon stick and chopped onion.
  2. Stir-fry until onion turns translucent. Add chopped garlic, chopped ginger, green chili and cashew nuts. Stir-fry for around 2-minutes.
  3. Turn off the flame and let the mixture cool for few minutes. (If you are in a rush, transfer mixture to a plate, it will cool rapidly). Transfer mixture to a small chutney jar of a mixer grinder and grind to a smooth paste. Add 1-2 tablespoons water while grinding, it will help turning into paste easily.
  4. Heat remaining 3-teaspoons oil in the same pan over medium flame. Add prepared paste.
  5. Stir continuously and shallow fry the paste until oil starts to separate.
  6. Add chopped fenugreek leaves.
  7. Stir-fry for 2-3 minutes.
  8. Add green peas and salt.
  9. Stir-fry for 2-3 minutes.
  10. Add 1/2-cup milk and 1/2-cup water.
  11. Mix them properly and let the mixture cook until gravy turns thick. Taste for the salt and add more if required.
  12. Add fresh cream.
  13. Mix well and cook for a minute. Turn off the flame and transfer methi matar malai to a serving bowl.
Tips and Variations:
  • You can use blanched almonds as a substitute of cashew nuts.
  • Adjust the amount of green chili to increase or decrease the spiciness of curry.
Taste:  Creamy and light sweet with spicy aroma
Serving Ideas:  Serve methi matar malai with butter naan or kulcha or simple paratha and lassi in lunch or dinner.

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